Malagasy Coconut Chicken (Akoho Sy Voanio)
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Equipment
- large deep skillet; stick blender
Ingredients
- 4 pounds bone-in chicken thighs about 8
- 2 tablespoons olive oil
- 2 medium onions chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 3 Thai red chilies chopped
- 13.5 ounce can unsweetened coconut milk
- 16 ounces canned diced tomatoes with liquid
- 1/2 cup chicken broth
- 2 teaspoons bloomed saffron water
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
Instructions
- Brown thighs in oil in the skillet, then remove and set aside for a bit.
- Add onions, ginger, garlic, and chopped peppers to pan and cook until onions brown lightly.
- Stir in the coconut milk, diced tomatoes, chicken broth, saffron water, brown sugar, lime juice, coriander and curry powders.
- Bring mixture to a boil, then reduce heat, cover and simmer for thirty minutes.
- At that time, use the stick blender to puree the sauce. You could also use a blender but make sure the sauce cools down a bit before using that appliance.
- Once sauce is pureed, add chicken back to pan, cover and simmer thirty minutes more.
- Serve over rice.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 793kcalCarbohydrates: 14gProtein: 45gFat: 63gSaturated Fat: 26gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 252mgSodium: 391mgPotassium: 925mgFiber: 3gSugar: 8gVitamin A: 313IUVitamin C: 17mgCalcium: 72mgIron: 4mg
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